Unroll the pie crusts and lay them flat. Press one crust into a 9-inch round glass pie plate, pressing the dough firmly against the sides and leaving a little dough up the sides for the lattice to stick to.
Pour both cans of cherry pie filling into the crust and level it with a spoon.
On the second crust, trim a small portion of the rounded edge on either side, then cut 6 fairly even strips (8 strips, 4 per side, also works).
Weave the strips over the filling in an over-under lattice: first row over, under, over; second row under, over, under; third row back to over, under, over. Let the extra dough fall off the sides.
Peel away the extra dough and press the lattice into the bottom crust edge with a fork, using scraps to fill any gaps. Brush the dough with the milk and sprinkle with sugar.
Bake at 425°F for 40-45 minutes, until golden brown. If you have time, wrap the edges in foil so they do not burn.
